Exotic Mushroom penne pasta

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty  0 Ingredients 2-3 cups sliced exotic mushrooms from @Checkers_sa 1 packet of green pea penne pasta from Simple Truth  1/4 cup soy sauce (more if needed)  1-2 tbsp raw honey, agave, or syrup of choice  1 tsp all-spice  salt and pepper to taste  vegan creamed cheese to serve  vegan parmesan to serve  some truffle oil to serve  fresh herbs to serve    Crispy chickpeas 1 cup canned and drained chickpeas 1/4 cup soy sauce  1-2 tbsp honey, agave or maple syrup  Method Add the sliced mushrooms to a hot pan with some oil and fry, add a bit of water before adding the soy sauce and the all-spice. Let it fry until nice and golden, keep warm before serving.  Meanwhile, cook the pasta according to the packet instructions, once cooked, drain and drizzle with some truffle oil and add a few shreds of the vegan parmesan.  Add chickpeas to a parchment paper lined pan for an additional crunchy topping, drizzle with oil, soy sauce, and honey, and bake for 15-18 minutes until super crispy.  Serve the pasta with mushrooms, chickpeas, creamed vegan cheese, fresh herbs and vegan parmesan cheese.  Photo Gallery I hope you love this super simple and delicious pasta recipe! M*

Croissant baked oats

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty  0 Ingredients 1 cup ground rolled oats1/2 cups almond flour1 scoop vanilla protein powder1/2 tsp baking powderpinch of salt3/4 cup plant-milk (more if needed)1/4 cups golden syrupAlmond butter frangipane1/2 cup smooth almond butter1/4 cups golden syrupA little bit of water to smooth it outTopping:Slivered almondsBrown sugar for crunchy toppingYogurt or whipped coconut cream Method Add the oats, almond flour, baking powder, and salt in your serving bowl. Pour in the milk and syrup and mix well until smooth. Mix the almond butter frangipani and top the oats with a few dollops, then the slivers of almonds and a dash of sugar. Bake or air-fry for 12-15 minutes or until brown but still gooey on the inside. Photo Gallery I hope you love this delicious baked oats recipe!! M*

High protein cinnamon pancakes

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty  0 Ingredients 1 cup self-rising flour or spelt or flour of choice  3/4 cup chickpea flour  1 /12 tsp baking powder  1/2 tsp cinnamon  1 1/4 cups milk or water of choice 1/3 cup sweetener or sugar of choice  1-2 tsp olive oil or coconut oil fresh fruit to serve  syrup to serve  fresh mint to serve  Method Add the flour, baking powder, salt, and cinnamon to a bowl.  Add the milk, sweetener, oil, vanilla, and apple cider together and let it curdle a bit. Mix the wet into the dry until there are no lumps, heat a pan with a dash of oil and add about 3-4 tbsp for each pancake.  let each side fry for 3-4 minutes until brown, fry until the batter is done.  Serve the pancakes with syrup, fresh fruit, toasted hazelnuts and mint.  Photo Gallery I Hope you love these super fluffy pancakes as much as we do!! M*

Almond butter hot chocolate

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty  0 Ingredients 2 cups soy milk or plant milk of choice  1 espresso shot (optional)  1/3 cup almond butter  1/4 cup honey or syrup to sweeten  1/4 cup cacao powder  1/4 cup cornstarch  pinch of salt  shredded chocolate to serve  cinnamon to serve  Method Add the milk, espresso, almond butter, sweetener, cacao powder, and salt into a saucepan, and bring to a simmer until nice and fragrant.  Mix the cornstarch with some water until smooth, pour the cornstarch slurry into the hot mixture and turn down the heat until nice and thick.  Pour the hot chocolate into serving cups of choosing, and serve with shredded chocolate and a dash of cinnamon.  Photo Gallery I Hope you love this super creamy and delicious hot chocolate.  M*

Lasagna stuffed gem squash

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 2 medium gem squash sliced length-ways, steamed and seeds removed  1 cup soy or pea mince hydrated with some water  1 cup canned and drained white beans  1/2 red onion diced  1 tbsp tomato paste  1-2 tbsp sun-dried tomato pesto or ketchup  1-2 tsp soy sauce to taste  1 tsp oregano  1 tsp dried thyme salt and pepper to taste  olive oil to fry  other add-on’s sun-dried tomato pesto  toasted bread cubes  grated vegan parmesan cheese  vegan creamed cheese  toasted pine nuts  fresh herbs  Vegan cheese sauce  1 medium potato diced  1/2 cup chopped carrots  1 cups cashews  1 tsp miso paste or soy sauce  1/4 cup nutritional yeast  1 -2 tbsp corn stach  salt and pepper to taste  some milk to blend it out    Method For the lasagna filling:  Heat a pan with some oil, add the diced onion and the spices, and fry until nice and fragrant.  Add the drained soy mince and beans and fry more before adding the tomato paste, pesto, and soy sauce, let it simmer on low.    Steam the gem squash in some salted water until soft.  For the cheese sauce: add the potatoes, carrots, and cashews to some boiling water for the cheese sauce and simmer everything until soft.  Drain the cheese ingredients and add into a blender and add the miso paste, nutritional yeast, corn starch, salt, and pepper. Blend until smooth.  Pour the sauce into a pot and bring to a simmer until it starts to thicken. Turn off the heat before ensembling the gem squash.  Fill the gem squash with the lasagna filling, then top with the cheese and bake the gem squash for 10-15 minutes at 180 degrees Celsius.  Serve with grated cheese, vegan cream cheese, tomato pesto, pine nuts, toasted bread crumbs and fresh herbs.  Photo Gallery I Hope you love these delicious lasagna-filled gem squash! M*

Cashew snicker bars

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 1 cup rolled oats ground into flour 1 cup almond flour1-2 tbsp of vanilla protein or chocolate protein powder  1 tsp ground cinnamon Pinch of salt 1/3 cup melted coconut oil 1/2 cup smooth peanut butter 1-2 tbsp maple syrup, honey or sugar-free syrup Dark chocolate or sugar-free chocolate chips Roasted cashews Date caramel 1 cup brown dates soaked in water until soft 1/2 cup nut butter Toppings Melted Sugar-free chocolate chips or dark chocolate   crushed roasted cashews  crushed pistachios  pistachio butter ganache  cacao nibs  Pistachio butter ganache  1 cup pistachio butter  100g white chocolate or 50ml coconut oil mixed with 50ml honey or syrup to create a ganache  Method Add the oats to a blender and blend until fine, then add the oats, almond flour, protein powder, cinnamon, and some salt to a medium bowl. Gradually pour in the coconut oil, cashew butter, and syrup and mix well. Fold in the chocolate chips, add 1-2 tbsp of the batter to each mold, and tap the bottom on the counter to have a smooth base. Add 1-2 tbsp of the date caramel, then the roasted cashews on top and freeze until set. For the date caramel: add the soaked and drained dates to a blender, then the nut butter, and blend until smooth. (Add some milk if needed to smooth it out.) Once the bars are set, remove them from the molds and dip them in the desired chocolate mixture of choice, or just a drizzle. Add some crushed nuts, cacao nibs, pistachio butter ganache and more chocolate on top! Photo Gallery I Hope you love these yummy bars as much as we do! M*

Coconut immunity soup

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 1/4 cup diced ginger 1-2 crushed garlic cloves 1 cup snap peas 1 cup diced baby corn 2 cups mixed wild mushrooms 1 tsp miso paste 1 tsp turmeric powder 3 cups LSF coconut almond milk 1-2 cups vegetable stock Salt and pepper to taste   Serve with: 1-2 cups crispy sautéed tofu Chopped spring onion to serve Chopped red onion Cilantro Sesame seeds Coconut cream Peanut Chill oil crunch Method Add the diced ginger, garlic, vegetable, miso paste, turmeric, and the rest of the soup ingredients, and bring to a simmer until the vegetables are soft. And more seasoning and serve with your desired toppings and enjoy! Photo Gallery I hope you love this fragrant and mood and immunity-boosting soup! M*

Gem squash pumpkin soup

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty  0 Ingredients 3-4 gem squash, seeds removed and steamed  Soup:  olive oil to fry the onion  1 tsp fennel seeds  1 tsp ground cumin  5 cups chopped non-stringy pumpkin (I used Japanese pumpkin)   1 red onion diced 1 tbsp grated ginger  500ml coconut cream  1 cup vegetable stock  1 cup chickpeas  1/3 cup nutritional yeast  salt and pepper to taste  Serve with:  1/4 cup pomegranate seeds toasted pecan nuts to serve favorite pesto to serve    more coconut cream  Method Add the soup ingredients into a pot and bring to simmer until the pumpkin is soft and the soup is fragrant.  Blend the soup once it is cool and serve in the steamed gem squash, add your favourite toppings and enjoy! Photo Gallery Hope, you love this easy and delish soup!! M*

PB and Jelly oatmeal

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty  0 Ingredients 1 1/2 cups rolled oats  1 cup soy milk  hot water  1 scoop of your favourite vegan protein powder  1 tbsp hemp seed powder  1 heaped tbsp peanut butter 1/ 3 tsp salt  1/3 tsp ground cinnamon  splash of vanilla  Serve with:  strawberry jam (I used chia strawberry jam)  sliced berries  more peanut butter  syrup of choice Method Add the oats and the rest of the ingredients in to a saucepan and bring to simmer until nice and thick.  Serve the oats with the toppings and enjoy! Photo Gallery Hope you love this delicious oat bowl!! M*

Sticky date toffee pudding

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty  0 Ingredients 1 1/4 cups chopped brown dates 1 cup soy or coconut milk 1/3 cup melted coconut oil 1 heaped tbsp tahini 2-4 spoonfuls or sachets of LSF stevia 1 1/4 cup oat flour (GF if you like)  1 scoop vanilla protein powder or almond flour 1 tsp baking powder Pinch of salt 1 tbsp almond macadamia nut butter (or cashew or tahini) Toffee Sauce 1 cup coconut milk 1/4 cup LSF stevia or 2-4 sachets to sweeten 1 tbsp nut butter (almond macadamia) 1/2 tsp vanilla extract Method Preheat your oven to 180 degrees Celsius. First make the caramel sauce: add all of the ingredients into a saucepan and mix well, bring to a simmer on low until thicken. For the pudding: add the dates and milk in a saucepan and bring to a simmer mashing the dates until smooth, add the coconut oil and the tahini and mix until you have an ultra-smooth consistency. Remove from the heat and scoop into a bowl, adding in the dry ingredients, mix well with a spoon or spatula until smooth.5. Scoop into ramekins sprayed with non-stick spray and bake for 15 minutes until golden, remove to cool slightly, pop them out of the ramekins, and serve with the toffee sauce and some ice cream or cream on top. Photo Gallery Hope you love this delicious and amazing pudding! M*